These mini pies are created based on the traditional meat pie recipe that was eaten at Christmas. This modernized version has no meat and is instead filled with apples, dried fruits, and many spices.
1 1/2 kilos apple, peeled and diced into small cubes
1/2 cups seedless prune
1/2 cups golden raisin
1/2 cups cranberries
1/2 cups brown sugar
1/4 cups piloncillo
1/4 cups brandy
1/4 cups orange juice
1/2 sticks unsalted butter
2 tablespoons rum
1 tablespoon orange zest
1 tablespoon lemon zest
1 tablespoon cinnamon powder
1/4 tablespoons nutmeg
1/4 tablespoons ginger
1 pinch salt
1 portion Brisée pasta
1 cup cow's milk
Preparation
0 mins
0 mins
Medium
Combine the first 17 ingredients in a large pot and cook over medium heat until the apples are very tender (approximately 1 hour). Remove from heat and allow to cool.
Preheat the oven to 200 degrees Celsius and place the rack in the lower third of the oven.
With a rolling pin, roll out half of the shortcrust pastry into a circle. Use a round cookie cutter to cut out small circles (enough to cover the base of the mini pie molds). Place the circles in the mini pie molds and press the dough with your fingers to cover the entire bottom. The edges should slightly overflow.
With a spoon, fill the molds with the cooked filling.
With a rolling pin, roll out the other half of the shortcrust pastry and cut circles again with a cookie cutter to make the tops of the mini pies. Place the tops over each mini pie and use a fork to crimp the edges in a decorative pattern.
Decorate the pies with what is left of the dough (you can make leaves, Christmas designs, etc.)
With a brush, paint the pies with milk and bake for 30 minutes or until the pastry is golden brown and the filling is bubbling.
Remove the pies from the oven and cool before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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